Ingredients 3/4 pound chicken breasts, skinless 2 teaspoon salt         ---SAUCE--- 1 each garlic, clove 1 each ginger, fresh, slice 2 each scallions, with green tops trimmed 2 teaspoon chili bean sauce 2 teaspoon soy sauce, dark 1 teaspoon sugar 2 teaspoon rice vinegar, white 2 teaspoon sesame paste, OR peanut butter 1/2 teaspoon salt 1/2 teaspoon black pepper, freshly ground 2 teaspoon sesame oil         ---DRESSING--- 2 tablespoon rice vinegar, white     1/2 pound iceberg lettuce, finely shredded Directions: Remove the skin from the chicken breasts and place breasts in a pot. Put in enough cold water to cover the chicken, add the salt. Bring the mixture to a simmer, cook for 5 minutes. Turn off the heat and cover tightly. Let the chicken sit in the hot water for 10 minutes. While the chicken is sitting, combine the sauce mixture ingredients together in a blender and set aside. Toss the lettuce with the white rice vinegar and place on a platter. Remove the chicken and allow to cool. Pull off the meat, finely shred and toss with the sauce. Place the chicken with sauce on top of the lettuce and serve at once.